Balinese Chicken Curry

Ingredients

1 pound chicken, around 2, ready to be cooked

5 cloves garlic, crushed

2 teaspoons tamarind paste

2 teaspoons fresh turmeric, grated or 1 tsp dry turmeric

1 lemongrass stalk, crushed

1 teaspoon sea salt

2 teaspoons coconut oil

2 Salam leaves (omit if unavailable)

2 tablespoons fresh turmeric, roughly chopped

2 teaspoons kencur, roughly chopped (use galangal if unavailable)

10 bird's eye chilies (or less if you do not like it hot)

1/4 teaspoon shrimp paste

2 teaspoons of palm sugar, grated

2 teaspoons sea salt

Make a paste of the tamarind,turmeric, garlic, sea salt and coconut oil, rub the chicken all over.

Prepare the fire, when it is ready, grill the chicken, turning and basting with the marinade, until cooked and nicely charred.

Once cooked, leave it to cool. Prepare the curry paste. Grind all the ingredients in a mortar with a pestle until well blended.

Chop the chicken in bite size pieces.

In a pan, heat the coconut milk, add the curry paste and the salam leaves, cook until fragrant.

Add the chicken, lower the heat and cook another 10/15 minutes until the sauce is thickened.

1 servings

Friday, January 21, 2011 - 9:18pm